Have I mentioned before that I like pretty meals? Well, if you've read any of our recent blogs on quarantine recipes you know that I'm a sucker for anything colorful and full of veggies - and I wouldn't kick a nice plating out either. That's why I've gravitated toward brussel sprouts so much, especially during quarantine!
First of all, I have found them EVERYWHERE. For some reason, people are avoiding brussels like they're public gatherings.
Second, they come in beautiful colors! Recently I found that you can find purple sprouts, but even without this novelty, I find them to be so interesting looking.
Third, they're a great addition to your diet. Brussels are high in fiber, vitamins, minerals and antioxidants, AND they have the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.
Now let's be perfectly transparent... the reason I make these are NONE OF THE ABOVE. It's because they're delicious and easy. But the added perks are great as well.
But enough about why I love making this recipe and on with the recipe! Here's all you need to know:
What you'll need:
What to do:
And a bonus chef's note:
The aioli is great on literally everything. Or, I should say, "the aioli is great on literally anysavorything" but honestly, it may be great on a banana - who knows.
It makes any meal just a tad more fancy. Egg sandwich? Yes. As a dip for fries? Please. Seafood? Do it. I highly recommend making a bit extra and trying it out on your regular meals!
Until next time, keep washing your hands and I hope you have a safe and tasty quarantine!
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